Raspberry Chocolate Truffles
Ingredients
-
6
pieces
Medjool dates
-
⅓
cup
raspberries
-
2
tablespoons
water
-
⅓
cup
melted coconut oil
-
½
teaspoon
vanilla extract
-
3
tablespoons
cocoa powder
-
½
teaspoon
cocoa powder (for dusting)
Instructions
- Combine the dates, raspberries, and water in a food processor and process until well-chopped.
- Simmer the raspberry mixture in a small pan over medium-low heat for about 5 minutes, stirring constantly to thicken.
- Melt the coconut oil and add it along with the vanilla to the raspberry mixture.
- Transfer the mixture back to the food processor and add cocoa powder, processing until smooth.
- Refrigerate the mixture for about an hour until it solidifies enough to scoop.
- Scoop out portions and shape them into balls, rolling them in cocoa powder if desired.
- Store the truffles in the refrigerator.
Nutrition Facts (estimated)
Servings
12
Calories
89
Total fat
6g
Total carbohydrates
10g
Total protein
1g
Sodium
1mg
Cholesterol
0mg
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